Slice bacon strips length wise. Wrap 6-8 beans in a bundle and secure with a strip of bacon. Place in a baking dish. Continue until dish is full. Mix garlic, sugar, and butter in a measuring cup. Pour butter over green beans.

In a large colander, drain peas, chop tomatoes and let them drain as well. Chop other vegetables; combine everything in a large bowl. Mix in dressing and add hot sauce to taste. Store in the refrigerator. Serves 8

Place chicken pieces in a large zip-loc bag. Pour WhistleStop Marinade into the bag. Seal and marinate in the refrigerator for several hours. Combine bar-b-Q and hot sauce to your taste. Place wings on a large cookie sheet and baste with sauce. Bake wings @ 350° for 40-50 minutes, turning and basting occasionally. Serve with celery and blue cheese dressing… and plenty of napkins.

Use eggs that are room temperature, they are less likely to crack. In a large pot, cover eggs with water. Bring to a simmer, set a timer for 7 minutes. Then cool the eggs quickly by pouring off the hot water and running cold water over them. When cool, peel the eggs under running water to wash off shells. Slice the eggs in half, scooping the yolks into a bowl. Add remaining ingredients and stir until smooth. Spoon yolk mixture into egg halves. Store covered in the refrigerator.

Place a large onion on a square of foil, slice off the stalk end leaving an opening about the size of a dime. Pour 1 Tbs WhistleStop Marinade into the opening. Wrap foil tightly around onion. Bake at 350° for 45-50 minutes, depending on the size of the onion. It will be tender when done. Serves 4

Sift together flour and salt; cut in shortening with pastry blender until mixture is crumbly. Add cold water a little at a time, tossing with a fork until all the flour coated bits of shortening are dampened. Turn mixture out onto a square of wax paper or form a ball by pressing firmly. Chill pastry for easier handling. Yield: I dumplings recipe; 1 large or 2 medium potpies.

Remove husks from corn, breaking off stems; remove silks with a stiff vegetable brush, and wash with cold water. Using a sharp knife, cut a thin layer off the kernels; cut again, and scrape the rest of the juices into bowl, firmly placing knife on cob and scraping into bowl. Add water or milk, and stir well. Fry bacon or salt pork in a large skillet; remove meat, and add corn to skillet. Cook over medium heat for 10 to 15 minutes, stirring often (cook fresh picked corn a few extra minutes or until corn is thick). Add sugar and salt and pepper to taste.

Note: If fresh corn is not available, use frozen whole kernel corn (shoe-peg, if available). Cook corn according to package directions a few minutes; place Corn and water into a blender and puree. (Be careful not to put too much into blender; the corn can splash out and bum you.) Repeat procedure 3 times, each time pouring corn back into pot and scooping out more. Combine flour and water until blended; pour into pureed corn and cook several minutes, stirring constantly until mixture thickens. Add salt and pepper to taste. This tastes like fresh corn that has been scraped from the cob. Note: For a different taste, add chopped ripe tomatoes to the corn before serving it. Yield: 4-6 servings